Lighter Protein Pizza

Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.

In a microwave-safe bowl, combine 1 1/2 cups part-skim mozzarella and reduced-fat cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 60–90 seconds total).

Let the cheese mixture cool for 2 minutes, then add the egg, almond flour, garlic powder, oregano, and basil. Mix vigorously until a uniform dough forms. If the dough is too sticky, wet your hands lightly.

Transfer the dough to the parchment-lined pan and press it out into a thin, even 10–12 inch circle or rectangle using your hands or a rolling pin covered with parchment paper.

Bake the crust for 10–12 minutes until lightly golden and set. Watch carefully to prevent over-browning on the edges.

While the crust bakes, stir together the crushed tomatoes, 1 tbsp olive oil, minced garlic, and red pepper flakes in a small bowl to make the sauce.

Remove the crust from the oven. Spread the tomato-olive oil sauce evenly over the crust, leaving a 1/2-inch border.

Distribute the grilled chicken slices evenly over the sauce, followed by the spinach, roasted red peppers, black olives, and cherry tomatoes.

Sprinkle the remaining 1/2 cup part-skim mozzarella evenly over all the toppings.

Return the pizza to the oven and bake for an additional 10–12 minutes until the cheese is melted and bubbly and the edges are golden brown.

Remove from the oven and let rest for 3–4 minutes before slicing. Top with fresh basil leaves before serving.

Slice into 8 pieces (2 slices per serving) and serve immediately.